Hey there, fellow food adventurers! It's Bella here, and today I'm absolutely buzzing to share a recipe that’s been a total game-changer in my kitchen: Vegan Chocolate Crêpes with Hazelnut Filling and Strawberries!
I’ve always had a soft spot for crêpes – they just have that nostalgic charm that takes me right back to being a kid. But, as we all know, traditional recipes aren't always the best for our bodies or the planet. That's where the magic of plant-based cooking comes in!
The Aquafaba Secret
Remember when I was raving about aquafaba, that magical chickpea liquid? Well, it's back, and it's working wonders in these crêpes. It’s the star player, giving these delicate pancakes that perfect, light texture and crispy edges. It's so amazing how something we usually throw away can create such a delicious result.
More Than Just a Dessert
These crêpes are not just stunning to look at, they are incredibly versatile. I've kept the batter sugar-free, balancing the sweetness with the filling and the berries, but if you're feeling extra sweet, go for it and add a spoon or two of maple syrup to the batter.
A Symphony of Flavors
The hazelnut filling is where the real party happens. Imagine this: toasted hazelnuts, dark chocolate, a hint of salt, and a dash of maple syrup—all swirled together to create a smooth, nutty, and chocolatey dream. It's the perfect complement to the slightly bitter chocolate crepes and the fresh burst of strawberries.
Let's Get Cooking!
Ingredients:
- For the Crêpes:
- 150g All-purpose white flour
- 2 tbsp Raw cacao powder
- 360ml Plant-based milk (almond, soy, oat, or hazelnut works well)
- 60ml Reduced aquafaba
- 2 tsp Melted coconut oil, plus more for frying
- For the Hazelnut Filling:
- 80g Roasted hazelnuts
- 80g Dark chocolate, chopped
- A pinch of salt
- 60ml Coconut cream
- 60ml Hazelnut milk (or other plant-based milk)
- 1-2 tbsp Maple syrup, to taste
- A splash of hazelnut-flavored liqueur (optional)
- Fresh strawberries, sliced, for serving
Instructions:
- Roast the Hazelnuts: If your hazelnuts aren't roasted, pop them in a 180°C oven for 6-8 minutes until fragrant, then rub off the skins.
- Make the Filling: Grind the roasted hazelnuts in a coffee grinder or food processor. Warm up the coconut cream in a saucepan or microwave and then pour over the chopped dark chocolate, wait a few minutes and stir to melt. Mix in the hazelnut milk, ground hazelnuts, salt, maple syrup and liqueur (if using). Set aside to cool slightly.
- Prepare the Crêpe Batter: Sift the flour and cacao into a large bowl. Gradually whisk in the plant milk, a bit at a time, until the batter is smooth. In a separate bowl whisk the aquafaba until frothy, then gently fold it into the batter.
- Cook the Crêpes: Heat a non-stick pan over medium heat and brush it with a tiny bit of coconut oil. Pour a thin layer of batter and swirl the pan to get a perfect circle. Cook for a minute until golden, then flip and cook for another minute on the other side. Set aside and repeat with the remaining batter.
- Assemble: Fill each crêpe with a generous spoonful of hazelnut filling and top with sliced strawberries. You can fold them into triangles, roll them up or serve them flat, it’s your crepe so do it your way.
Tips for Perfection
- Thin Batter: The key to perfect crêpes is a thin batter, if the batter is too thick, add a little more milk
- Hot Pan: Make sure your pan is hot before you start cooking
- Patience: Don’t try to flip the crêpe too soon.
These vegan chocolate crepes are a delightful treat that’s perfect for a weekend brunch, a special dessert, or just a little pick-me-up. They’re nutritious, full of flavor, and sure to satisfy any sweet tooth!
I’d love to know how you get on with this recipe – tag me in your creations on social media! Happy cooking, everyone!